Sweet ‘n’ spicy Sriracha wings

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I haven’t posted anything on my blog for a while. My excuse is that I was so busy at work, however I never stop cooking I just don’t have time to write my blog, that’s all. I also post a lot of photos on Instagram. The good thing about Instagram is that by writing a short description and quickly posting the photo I know straight away who likes my food. You can find me @charinyas_kitchen.

The recipe I would like to share this time is “Sweet ‘n’ spicy Sriracha wings”, with the recipe from taste.com.au magazine and using Marian Gasby’s recipe.
Sriracha sauce is a spicy chilli sauce from Thailand that is now in use around the world. Thai people use it as a dipping sauce. I remember eating it with chips. You will see Sriracha sauce in many Vietnamese restaurants as a condiments for rare beef noodle soup (Pho). Do you know Sriracha is a district in Chonburi (about 1 hr. drive from Bangkok)? This is where the factory is located. Let’s have a look at the recipe.

Ingredients

• 1.5 kg chicken wings cut in half at the joint.
• 2 garlic cloves, finely grated
• 1 tbsp finely grated fresh ginger
• 60 ml (1/4 cup) light soy sauce
• 1 tbs vegetables oil

Continue reading “Sweet ‘n’ spicy Sriracha wings”

Pork belly with caramel dressing

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This dish is my favourite. I love to cook and to eat this. I have cooked it many times and the result is always very satisfying. Sometime I use it as an entree and sometimes as the main course.

Pork belly with caramel dressing (serves 6)

Thank you to Delicious Magazine for the recipe.

  • 1kg boneless pork belly (skin on)
  • 1/2 firmly packed cup (110g) of brown sugar
  • 1/3 cup (80ml) red wine vinegar
  • 2 star anise
  • 1 cup chicken stock
  • Juice of 1 lime
    ** mint leaves, coriander leaves, thai basil leaves, spring onion, red chilli (to serve)

Method

Preheat oven 220 ‘c
Score the pork belly skin at 1cm
Rub with salt
Place on a rack then pour in enough water to fill the pan just under the rack
Roast 30 mins until skin is crispy
…Reduce the oven 180c roast until meat tender

Dressing

Place brown sugar, red wine vinegar, and star anise in saucepan over low heat.

Then add chicken stock, lime juice until mixture is syrupy. Allow to cool^^

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